Mix together the butter and sugar. Add egg and extract of your choice. Sift together flour, baking powder, cocoa and salt. Slowly mix to the creamed mixture. Chill for 30 minutes. Roll dough into a rectangle and use to line a 24 cm tart pan. In a preheated 350 F degree oven, bake it for 25 minutes. Let it cool completely. Drizzle enough chocolate sauce over the surface to cover all. Then, set aside.

Directions
1. Line a 22 cm cake ring with parchment paper. Combine together cream cheese and sugar until light. Add eggs one at a time. Mix vanilla and beat again. Pour in the prepared pan. In a preheated oven (340F), bake it for 50 minutes until set. Let it cool completely. Pour over the prepared sable crust using a large spatula. Decorate with caramel and chocolate sauce making swirls. Sprinkle chopped walnuts over the top.
2. To make chocolate sauce or caramel sauce, just visit my home page and check them in most of my postings.

Directions
1. Combine the flour and almonds in a small bowl. Cut in butter until crumbly. Press mixture 1 1/4 inch up the sides in a greased 10 inch springform pan. Bake at 400 degrees for 10 minutes.
2. Beat cream cheese, condensed milk and pudding mixes in a large mixing bowl until smooth. Add eggs and beat on low speed just until well combined. Pour over crust.
3. Place pan on a baking sheet. Lessen heat to 350. Bake for 55-60 minutes or until the center is almost set.
4. Let it cool on a wire rack for 10 minutes. Slowly run a knife around the edge of the pan to loosen. Cool for 1 hour longer. Chill overnight.
5. Take out sides of pan. Slice cheesecake and serve. Drizzle slices with chocolate syrup, garnish with whipped cream and pistachios if desired.